Carolina de Andrade Spínola | SLACAN 2025 | Galoá Proceedings

Universidade Salvador (UNIFACS)

Carolina de Andrade Spínola

Is this your profile? Do login to access your certificates

INNOVATION AND TRADITIONAL FOODS: A CASE STUDY OF COPIOBA FLOUR FROM THE RECÔNCAVO BAIANO
ANDRADE, Ednilson da Silva ¹
ZUMAÊTA, Sarita Brito Silva ²
PENA, Lara Conceição Campos ¹
SPÍNOLA, Carolina de Andrade ¹
CARDOSO, Ryzia de Cassia Vieira ³
¹ Universidade Salvador (UNIFACS)
² Universidade Federal da Bahia (UFBA)
³ Universidade Federal da Bahia (SLACAN)
Vol.2, 2025 -
333859

Food Formulation and Processing (FP)

Poster
COPIOBA FLOUR, HERITAGE AND PRODUCTION PROCESSES: COMPARING THE USE OF OVENS WITH CLAY BOWLS AND WITH STAINLESS STEEL BASINS
ANDRADE, Ednilson da Silva ¹
ZUMAÊTA, Sarita Brito Silva ²
PENA, Lara Conceição Campos ¹
SPÍNOLA, Carolina de Andrade ¹
CARDOSO, Ryzia de Cassia Vieira ³
¹ Universidade Salvador (UNIFACS)
² Universidade Federal da Bahia (UFBA)
³ Universidade Federal da Bahia (SLACAN)
Vol.2, 2025 -
333858

Food Formulation and Processing (FP)

Poster

Co-authors (6)